I've made beer bread from mixes before. If you've ever been to one of those home food parties where they bring out a platter piled with perfectly golden nuggets of beer bread and then offer you a bowl of creamy spinach dip to dunk them in, you know the mix I'm talking about. And it's good. Real good. But what if I haven't been invited to a home food party where I can buy the mix in a while? What do I do then?
Well, I learn to make beer bread from scratch, that's what I do. And don't tell your friend who sells that home party beer bread mix, but the from-scratch stuff is just as good and (dare I even say it?) just as easy. Shhhh...
Beer Bread
Adapted from EzraPoundCake.com
3 cups flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 (12 ounce) bottle beer
2 tablespoons butter, melted
Additional butter and honey, for serving
Preheat oven to 350 degrees. Grease a 9" x 5" loaf pan and set aside. Whisk together flour, sugar, baking powder, and salt. Use a spatula to gently fold the beer into the dry ingredients until just combined. (If you over-mix the dough, it could get dense and tough.)
Spoon batter into the prepared loaf pan. Pour melted butter on top of the butter.
Bake in preheated oven for 45-60 minutes, until the bread is golden brown and a toothpick inserted in the middle comes out clean. Serve warm, preferably slathered with additional butter and honey.
